How do I love town markets! Those that are still held once a week, those where the food counters are always the same for years, the only survivors from the invasion – albeit shy in the province – of cloths […]
When I started to travel through Liguria in search of "slow food" stories to tell so to show the most intimate folds of my region territory through the lives of those who love and care …
The story of trofie (or troffie or trofiette) speaks of women seated at the kitchen table rhythmically modelling, one by one, with a swift and expert gesture of the palm of their hands, hundreds of …
Small, delicate, soft, sweet and fragrant. These are Valleggia apricots, arrived long time ago from the Far East, discharged by chance in the port of Savona and in time became a product of excellence of that …
Summer this year makes its thunderous entry without even waiting for the solstice. Today very early in the morning I’m writing on the terrace. The light breeze coming from the sea is going to give me …
When you have in your garden a lemon tree that all the yearlong looks like a blossoming mimosa, so many are the fruits that it produces, a tree so generous that even the smallest lemon …
Bitter orange tree comes from far away. It started its journey from South East Asia and seed by seed it made its way through Oman, Persia and Egypt to arrive in 1000 AC on the …
In Genoa, in the heart of the ancient harbour, it is still possible to buy from local fishermen a "zero miles" fish, just landed by fishing boats and often still alive. Every day of the week, …
Spring is the right time to buy cuttlefish, it's their season. This is clear in my mind when I enter the Genoa covered market (Mercato Orientale) almost breathless, arms already loaded with innumerable bags and a …
Why Albenga violet asparagus – a very ancient local variety - has such exclusive famous attributes and nonetheless is cultivated just by a fistful of farmers (biodiversity defenders) and risks to get endangered? To get an …
Fava beans pesto has been occupying a line in my “post to do” list since last year. It appeared on April, when this blog was just a work in progress, nothing more than a bunch …
